4 dried de arbol chiles or 2-3 fresh Peruvian rocoto chiles, seeds and stems removed and roasted. (Substitute favorite chiles if arbol or rocoto not available.)
3/4 cup chopped green onions, both white and green sections
2 large cloves garlic
1 cup walnut meat or roasted peanuts
1 cup grated Muenster cheese
1/2 - 3/4 cup half-and-half
salt and pepper to taste
4 sea bass fillets or 4 whole trout
1/3 cup all-purpose flour
2 tablespoons butter
2 tablespoons oil
Green olives or capers to garnish
Blend the chiles, onions, garlic, cheese, and half-and-half in a blender or food processor until the mix resembles a thick mayonnaise. Continue blending and add more half-and-half until the mix is like thick cream. Season with slat and pepper and refrigerate until ready. Makes 3 cups of sauce.
Rinse the fish under cold running water and pat dry. Season generously with salt and pepper, then dredge in flour, shaking off the excess. Melt butter and oil in a large skillet, then saute the fish over medium heat about 4 minutes per side, until the flesh is no longer opaque.
Serve immediately with the cold nut sauce. Garnish with olives or capers.
Posted: 10/1/2011 1:28:16 PM